Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in garlic, carrot, zucchini, and red bell pepper; sauté for an additional 5-7 minutes until vegetables soften.
  3. Add the chickpeas, ground cumin, smoked paprika, salt, and pepper. Stir to combine, cooking for 2 minutes until fragrant.
  4. Pour vegetable broth into the pot, bringing the mixture to a boil. Reduce heat to low and simmer for 15 minutes.
  5. Stir in fresh lemon juice, adjusting seasoning as needed.
  6. Ladle soup into bowls, garnishing with fresh parsley. Serve hot.